In skillet, in 1 Tablespoon hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside.
In skillet, combine soup, sour cream, paprika and ground red pepper. Heat to boiling.
Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink; stir often.
Serve with noodles.
Servings: 4
Source: Campbell's